Is it breakfast or is it dessert? These cheesecake blueberry muffins are filled with a cream cheese mixture surrounded by blueberry muffins and topped with a streusel crumble topping!
In a medium bowl, cream your cream cheese till smooth. Add in the rest of the cream cheese ingredients.
In a separate bowl, add all of the streusel topping together. Mix till you have coarse crumbs.
In a small bowl, combine 1 cup of blueberries with 1 tbsp of flour. Toss to combined.
In a large bowl, combined all of the dry ingredients for the blueberry muffins. Add in all of the wet ingredients. Mix together till smooth. Fold in the flour tossed blueberries.
To assemble. Add 2 tbsp of the muffin mixture to your large muffin tin, add 1 tbsp of the cream cheese mixture to the middle, and top with another 2 tbsp of muffin mixture. Spread around so that the muffin mixture seals in the cream cheese. Top with 1-2 tbsp of the streusel mixture and a few of your left-over berries. Gentle press the streusel mixture and berries into the batter.
Bake in the oven for 36-38 minutes or until a toothpick pulls clean for the outer edges of the muffin.
Let them rest of 10 minutes. Mix your glaze together and drizzle over the muffins.
Enjoy!
Notes
This will make 12 regular size muffins. Half the muffin mix and the cream cheese mixture you add to each muffin holder. Cake for 18-20 minutes. The muffins will be soft on the inside due to the cream cheese mixture and cake like around the edges.